Stromboli Pizza Recipe Volcano Of Flavor!

The stromboli pizza is delicious and easy to prepare, it resembles bread stuffed but with traditional ingredients Italian juicy, colorful and spicy!

This recipe has a curious origin, it was born from cinema and nostalgia.

The history? Back in the 1950s, an Italian chef who lived in Philadelphia (USA), created this dish for his restaurant after the premiere of the film ‘Stromboli’, set on the Italian island of the same name and starring the actress American Ingrid Bergman.

Thus, stromboli pizza could be considered  as the sister of calzone and focaccia. For its filling there are no rules, you can put the ingredients you want.

Not so its base, which consists of the traditional pizza dough,  made with non-rising flour or strong flour, water, sugar and salt.

This is a relaxed recipe, ideal for picnics, snacks and as a snack or entrance to celebrations.

There is no one in the world who can resist the charms of pizza. From Italy to the world, this original dish from Naples, became universal for its simplicity and indisputable flavor. Even in Brazil, pizza has had its national day for 60 years.

Few ingredients and a lot of flavor

To the stromboli pizza we could add surnames such as margarita, spring, vegetarian, four cheeses. Thus the list would continue almost as endless as the combinations of ingredients with which we decide to fill it.

Thus, in this article, we will give you the recipe for stromboli with Neapolitan sauce, mozzarella, peppers and mushrooms, not including charcuterie.

1. For the dough:

• 500 grams of bread flour or all-purpose flour.
• 300 grams (3 cups) of warm water
• 5 tablespoons of olive oil
• A teaspoon of yeast
• A tablespoon of salt
• A tablespoon of sugar

2. For the filling:

• Neapolitan sauce
• 300 grams of firm mozzarella cheese
• Red peppers cut into sticks
• Sliced ​​mushrooms
• Sliced ​​onion
• 40 grams of pitted black olives
• Fresh basil
• Dried oregano
• Olive oil
• Salt and pepper

Stromboli pizza preparation

1. For the dough

• Start by preparing the dough. Sift the flour and mix it with the rest of the dry ingredients.
• Add the flour to the table and make a volcano. Add the two cups of warm water, the teaspoon of dry yeast, the oil and the butter at room temperature.

• Begin to join the ingredients by hand,  until they form a homogeneous dough.
• Sprinkle flour over the mixture and add the rest of the water if necessary. Knead until you get a dough without lumps, smooth and elastic.
• Store the dough in a container, cover with a kitchen towel and reserve in a dark place where there are no drafts until it grows, for example, the kitchen oven or microwave.
• Meanwhile, prepare the rest of the ingredients and the Neapolitan sauce.

2. For the sauce

• For the Neapolitan sauce cut into small cubes 3 tomatoes, ½ onion, ½ red pepper. Sauté the onion in olive oil, when it is crystallized, add two cloves of crushed garlic.
• Later, add the rest of the vegetables and let it fry. Add tomato paste, white wine (optional), a touch of oregano, basil, a tablespoon of sugar to the sauce and finish the Neapolitan with a pinch of salt and black pepper.
• Process the sauce in the blender, for a lighter texture and greater liquidity.

3. Assemble the pizza

• Back on our pizza base, roll out the dough with a rolling pin to make a 40 x 35 cm rectangle.
• Place the Neapolitan sauce on the dough, leaving a two-centimeter margin to easily work the stromboli roll.
• Add the onion, mushrooms, olives and bell peppers, preferably red and yellow, to add color to the recipe, along with the basil leaves.
• At this point, you can place your choice of salami, pepperoni, serrano ham or minced meat.
• Top with a generous amount of grated mozzarella cheese and roll up your stromboli pizza, securing the ends.
• Drizzle the pizza with olive oil. You can also add a touch of Parmesan to add a touch of crunch to the surface of the bread.
• Finally, bake in a preheated oven at 180 ° C for 45 minutes or until the stromboli pizza is golden brown.

Clever! You have prepared a wonderful dish that you can serve with a rich pesto sauce. A volcano of flavor… buon appetito!